Who says soup can't be an entree? Not chili, not stew, but a nice Black Bean Shrimp Soup.
This recipe is no more difficult than throwing a bunch of ingredients in a pot left to simmer on the stove top, and results in a hearty dinner thanks to the beans, veggies and jumbo shrimp.
Don't let the clam juice throw you (and don't smell it before adding it to the pot). The final product doesn't have a fishy taste at all and is great with a dollop of sour cream and shredded cheese on top, and a side of warm corn tortillas.
The soup is even better re-heated the next day.
Black Bean Shrimp Soup
1-2 pounds shrimp, peeled, deveined, no tail
1 Tbsp. olive oil
1 red bell pepper, chopped
1 tsp. cumin
1 tsp. chili powder
1 tsp. dried oregano
2 tsp. minced garlic
1, 14-ounce can diced tomatoes, drained
1, 16-ounce can chicken broth
1, 8-ounce bottle clam juice
2 C. corn, frozen or canned
2, 16-ounce cans black beans, drained
Heat oil over medium heat; add bell pepper, cumin, chili powder, oregano and tomatoes. Cook for a few minutes. Add chicken broth, and lime and clam juice; boil. Reduce heat and simmer for 5 minutes. Add corn, shrimp and beans. Cook for a few minutes more (until shrimp is cooked to a pink color). Serve with warm corn tortillas.